Hearty Winter Vegetable Soup

• 份量: 6 servings
• 准备时间: 5 minutes
• 总时间: 40 minutes

配料

1 recipe Hearty Vegetable Stock , along with re-hydrated mushrooms from the stock

2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices

1 medium carrot, diced

2 stalks celery, diced

1 large Yukon gold potato, diced

1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)

1 small bunch kale, thick stems removed, leaves roughly torn

1 teaspoon soy sauce

Kosher salt and freshly ground black pepper

1 tablespoon cornstarch mixed with 1 tablespoon water

1 to 2 tablespoons fresh juice from 1 lemon

2 tablespoons chopped fresh parsley leaves

Extra-virgin olive oil

步骤

Chop reserved re-hydrated mushrooms kept from making hearty vegetable stock into half-inch pieces. Add mushrooms, broth, leeks, carrot, celery, potato, chickpeas, kale, and soy sauce to a large saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and cook, stirring occasionally, until potatoes are completely tender and beginning to fall apart, about 25 minutes. Stir in cornstarch slurry and allow to simmer 2 minutes longer.

Season to taste with salt and pepper, stir in lemon juice and parsley, and serve, drizzling extra-virgin olive oil into bowls as you eat.

营养

• 每份大小: Serves 4 to 6 (makes abo
• 卡路里: 205 kcal
• 总脂肪: 4 g
• 饱和脂肪: 1 g
• 不饱和脂肪: 0 g
• 胆固醇: 0 mg
• 钠: 1406 mg
• 总碳水化合物: 38 g
• 膳食纤维: 6 g
• 总糖: 7 g
• 蛋白质: 7 g